So I’ve got that bug. You know, the one where you get a new grill/smoker and want to cook everything under the sun.
So far on my pellet grill I’ve done stuffed pork chops, chicken breasts, a spatchcock chicken, ribeyes, today wings, and yesterday, ribs.
I found this forum after expanding my search from the Traeger owners forum to get some additional answers and knowledge. As I was digging in and learning, I started chatting with Tx smoker about beef, and admitted that beyond steaks I haven’t done much with beef, but I can already tell he’ll be a great source for info- grateful for that!
So yesterday I went to the grocery with meat on my mind- any kind. Saw some ribs on sale: Mmm pork ribs. Check.
Decided on the ol’ 2-2-1 method. Got some encouragement from Tx smoker to photo-document my process so that I could share on this forum. Check.
I opened up the package and gave a sniff. Hm, didn’t smell bad but didn’t really smell like what I’m used to, either. Remembering these were on sale, I figured maybe they were just starting to head toward being off: smart that I was getting them right on the grill today (I can’t believe I’m saying that, because in my life I have been known to “86” anything that wasn’t 100%- guess I’m just becoming an old cheapskate). They looked perfectly fine, though, so I rubbed them up with some Honey Hog and got to smoking.
Everything looked great- on for two hours: Check. Alarm went off, I wrapped them in foil with just a little apple cider and put them back on for another two hours: Check. Alarm went off, and I pulled my foil package off and opened it up with glee...wait...whoa, how did I possibly overcook the snot out of these ribs?? The bones were sticking way out like giant teeth in a jack-o’-lantern!!
I was super perplexed, and cut into them and they were tender and had a really nice red smoke ring, and tasted really delicious although there was something about them that just seemed different and I couldn’t quite put my finger on it.
I sheepishly sent photos to Tx smoker telling him that I really blew it with these ribs in beauty if not in flavor, and in his response he started giving me pointers about a better way to cook beef ribs. Then all of a sudden things started adding up in my mind and I went out to the garbage and dug out the package, and sure enough they were beef ribs, when all along I thought they were pork.
I. Could. Not. Stop. Laughing!
CLEARLY I need more experience cooking beef- I guess I just didn’t realize that it was going to start yesterday!
Sadly I don’t have photos of a table set with sides and ribs, to be honest I have a lousy cold and getting them to the finish line was just about all I could manage.
Thanks to Tx smoker for being a good sport in this “learning experience“- I can’t wait for a do-over!
Anyway, enjoy these pics of my “pork ribs”!
So far on my pellet grill I’ve done stuffed pork chops, chicken breasts, a spatchcock chicken, ribeyes, today wings, and yesterday, ribs.
I found this forum after expanding my search from the Traeger owners forum to get some additional answers and knowledge. As I was digging in and learning, I started chatting with Tx smoker about beef, and admitted that beyond steaks I haven’t done much with beef, but I can already tell he’ll be a great source for info- grateful for that!
So yesterday I went to the grocery with meat on my mind- any kind. Saw some ribs on sale: Mmm pork ribs. Check.
Decided on the ol’ 2-2-1 method. Got some encouragement from Tx smoker to photo-document my process so that I could share on this forum. Check.
I opened up the package and gave a sniff. Hm, didn’t smell bad but didn’t really smell like what I’m used to, either. Remembering these were on sale, I figured maybe they were just starting to head toward being off: smart that I was getting them right on the grill today (I can’t believe I’m saying that, because in my life I have been known to “86” anything that wasn’t 100%- guess I’m just becoming an old cheapskate). They looked perfectly fine, though, so I rubbed them up with some Honey Hog and got to smoking.
Everything looked great- on for two hours: Check. Alarm went off, I wrapped them in foil with just a little apple cider and put them back on for another two hours: Check. Alarm went off, and I pulled my foil package off and opened it up with glee...wait...whoa, how did I possibly overcook the snot out of these ribs?? The bones were sticking way out like giant teeth in a jack-o’-lantern!!
I was super perplexed, and cut into them and they were tender and had a really nice red smoke ring, and tasted really delicious although there was something about them that just seemed different and I couldn’t quite put my finger on it.
I sheepishly sent photos to Tx smoker telling him that I really blew it with these ribs in beauty if not in flavor, and in his response he started giving me pointers about a better way to cook beef ribs. Then all of a sudden things started adding up in my mind and I went out to the garbage and dug out the package, and sure enough they were beef ribs, when all along I thought they were pork.
I. Could. Not. Stop. Laughing!
CLEARLY I need more experience cooking beef- I guess I just didn’t realize that it was going to start yesterday!
Sadly I don’t have photos of a table set with sides and ribs, to be honest I have a lousy cold and getting them to the finish line was just about all I could manage.
Thanks to Tx smoker for being a good sport in this “learning experience“- I can’t wait for a do-over!
Anyway, enjoy these pics of my “pork ribs”!
